Quinoa as a Gluten-Free Baking Substitute
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Quinoa is a low carb gluten-free alternative to wheat, as well as a good source of nutrition.
Gluten is basically a protein 'glue' composite that is present in many grains, such as wheat. It's what gives dough elasticity. Why would anyone want to avoid this protein? Because, for some, gluten causes health problems due to an intolerance. This is a situation that requires a change in diet. At first glance, it may seem impossible to avoid gluten because it's so prevalent in almost everything we see on the grocery store shelves. However, once you discover quinoa, you'll find a whole world of food to enjoy.
Because quinoa is a seed, not a grain, the structure of quinoa is totally different from that of grain. Also, for people who are on a strict gluten-free diet, concerns about cross-contamination with airborne wheat or other grains containing gluten can be put to rest. This is due to the fact that most of the world's quinoa supply, which comes from the Ancient Harvest Company, is grown at an elevation of over 12,000 feet in Bolivia. Because of this high altitude, gluten-bearing grains cannot survive, meaning that cross-contamination with gluten grains does not occur.
One of the favorite ways to incorporate quinoa into your baking is to incorporate it right into your batter. By adding cooked quinoa to your baked goods, you get a surprising little snap, courtesy of the little quinoa curly-que. You also get the added chewy texture that quinoa is known for.
You can also add cooked quinoa to the icing or filling for another unique take on your favorite baked good. Cooked quinoa has enough texture to mimic chopped nuts in some cases. Quinoa meal can add the type of texture you would expect from cornmeal. It takes a bit of experimenting, but it is definitely worth the effort.